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Japanese Chicken Rice Bowl  (Not yet rated)

A single dish meal of scallions, chicken and rice.

Cal: 408 Fat: 5g Carbs: 65g Protein: 23g Fiber: 3g
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Original recipe serves 4
½ 2x 3x Reset

Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 6 scallions ; trimmed and sliced
  • 1 1/2 cups brown rice
  • 2 1/2 tablespoons sugar
  • 1 cup chicken broth
  • 1 egg(s)
  • 2 egg whites
  • 8 ounces chicken breast halves ; cut into bite sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • In My Kitchen


  • You will also need: saucepan

    Directions

    Cook brown rice according to the package directions and set aside.

    Combine chicken broth, rice wine, sugar and soy sauce in a medium saucepan.  Heat to a boil, and then reduce heat to medium-low.

    Add chicken to the broth mixture.

    Combine egg and egg whites in a small bowl.  Slowly pour the egg mixture into the simmering broth, without stirring.

    Once the egg begins to firm (about 3 minutes), add scallions and stir.

    Once the chicken is cooked through, divide rice among four bowls and top with the chicken mixture.

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